Harusame noodles

According to numerous studies and well-known statistics in Japan, the second most popular product is noodles. There are a huge number of different versions of this product, the range of which directly depends on the type of raw materials used for the production of noodles.

So, one of the most popular varieties of this Japanese dish is harusame noodles. This is a very thin, practically transparent noodle, in which, according to the manufacturing technology, potato starch is necessarily present. That is why you can often find another name for this product - potato noodles.

In addition, quite often rice or machined starch acts as the main component of harusame noodles. However, this product should not be confused with other, very similar types of Japanese noodles - in particular, rice and funchosa noodles. Although they practically copy the appearance of harusame noodles, they differ extremely in their composition.

There are flat or rounded harusame noodles on sale. In addition, the dry product length can also vary. For example, it is often sold in the form of thin straight threads assembled in a dense armband, and in the case of very long noodles, it is twisted several times and sold in bunches.

Cooked harusame noodles act as a great side dish for poultry or meat, vegetables or seafood. It is beautiful in its own form, but especially irresistible when combined with soy sauce. Harusame noodles are simply indispensable when preparing oriental meals, because it is used by skillful culinary experts in Japan, China, Vietnam, Indonesia and Thailand.

The most famous dishes of eastern cuisine, where harusame noodles play an important role, are a hearty mushroom soup miso with tofu, a mouth-watering miso soup with tofu, and a fragrant broth with scallops and noodles.

In order to properly cook harusame noodles, you need to know a few secrets. Firstly, before use, it must be soaked in hot water for 5-15 minutes - this will soften. When added to soups, it is customary to lay these noodles a couple of minutes before the main course is ready. If you decide to add it to fried meals, be sure to boil the thin threads in boiling water for 3 minutes. However, if the harusame noodles will be deep fried, this product does not require prior soaking or boiling.